Sous vide cooking is no longer the exclusive domain of great chefs. It is becoming increasingly popular and is making its way into our kitchens to the delight of our taste buds and our health.

How does it work?

It is very simple. It is only a matter of placing food in a sealed bag and cooking it in a water bath at low temperature for a fairly long period of time (which varies depending on the food and the recipe).

What can be cooked sous vide (vacuum sealed)?

• Fruits and vegetables
• Meat, poultry, fish, seafood.

What cannot be cooked sous vide?

• Rice, pasta 
• Pulses  

What are the benefits?

• Consistent and controlled cooking.
• Tender meat.
• Preservation of nutrients, vitamins, flavors and aromas.
• No burning of fat.
• Little need for oil and salt.
• Optimized products, which means fewer ingredients are used.
• Affordable sous vide cooking equipment.
• Sous vide cooked meals can be frozen

What kind of equipment is required?

For sous vide packaging:

A sous vide packaging machine. If you don't have one, slowly submerge the partially closed plastic bag (zip-lock) in the water bath, until the water reaches the height of the slide. The weight of the water then pushes the air out of the bag. Then quickly zip lock the bag.

For cooking:

A sous vide cooker. If you don't have one, improvise using a hot water bath using a pot on the stove and invest in an electronic thermometer to monitor the water temperature.

>> Click here for some delicious sous vide recipes: https://chefsimon.com/recettes/tag/sous-vide